Marinated Steak Salads

Ingredients

• 1 pound boneless beef sirloin steak, cut 1 inch thick
• 1 9-ounce package frozen artichoke hearts, thawed
• 10 cherry tomatoes, halved
• 1 medium carrot, thinly bias sliced
• 4 green onions, sliced
• 1/3 cup olive oil or salad oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon finely shredded lemon peel
• 2 tablespoons lemon juice
• 1 teaspoon dried thyme, crushed
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried marjoram, crushed
• 1/2 teaspoon cracked black pepper
• 4 cups torn salad greens
• 1 cup sliced fresh mushrooms

Instructions

1. Slash fat edges of steak at 1-inch intervals, being careful not to cut into meat. Place steak on the unheated rack of a broiler pan. Broil 3 inches from the heat for 6 minutes. Turn steak. Broil to desired doneness (allow 6 to 9 minutes more for medium). Cool slightly; cut into thin slices.
2. Place steak slices in a plastic bag; place bag in a bowl.
3. Cut any large artichoke hearts in half. Add artichoke hearts, cherry tomatoes, carrot, green onions to the plastic bag. Set aside.
4. For marinade, in a screw-top jar combine oil or salad oil, vinegar, lemon peel and juice, thyme, garlic salt, marjoram, and pepper. Cover and shake well. Pour the marinade over the steak and vegetables in the bag. Seal bag. Marinate in the refrigerator for 6 to 24 hours, turning occasionally.
5. For salad, toss together greens and mushrooms. Place greens and mushrooms on 4 salad plates. Drain steak and vegetables, reserving marinade, if desired. Arrange steak and vegetables over greens on plates. Drizzle with reserved marinade, if desired.